A Veal Cutlet Recipe Guy Fieri Would Surely Call "Killer"

The past few weeks of Diners, Drive-Ins and Dives have been re-runs. So instead of vegging out on the couch, I've been using that extra time to cook up some of my favorite recipes, including this family gem, which my mom happened to make for Christmas (along with pork roast, lasagna, and mashed potato casserole...you'll never go hungry at her house). Word of warning: if you've made a resolution to lose weight in the new year, you may want to make this tonight or tomorrow. It's just too good to limit yourself to one serving.

1. Pound veal cutlets until they are thin.
2. In a small mixing bowl, stir together egg, a little lemon juice and wine.

3. Dip the veal in the egg mixture.

4. Coat veal with bread crumbs.
5. Heat olive oil until it is hot.
6. Saute cutlets for 2-3 hours.
7. Remove cutlets, placing them on top of paper towels to drain out the oil.
8. While the oil is draining, sauté onion and garlic in oil until onion is a light yellow.
9. Add the cutlets, tomato sauce, and water.
10. Simmer over low heat for a half hour.
11. Add bag of frozen peas and stir.
12. Simmer for half hour.

Serve with Italian bread.

Recipe courtesy of Linda Lamberti

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